Whole Roasted Carrots
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Whole Roasted Carrots with coconut oil, soy sauce, lime juice and sea salt highlights the natural sweetness of carrots. Try adding these to your menu, and hopefully you and your family will fall in love with carrots.
Whole Roasted Carrots Recipe:
Not sure if you’ve caught on, but I am slightly obsessed with roasted vegetables. Roasting refers to the process of cooking a food at a higher temperature in the oven in a pan that is not covered. During the roasting process, a deep brown (or black) coating or crust forms on the food. This crust is packed full of flavor, and this is the flavor I crave.
This is caramelization and the dark color that forms is a result from the process of caramelizing the food. It’s the natural sugars in the food being converted to caramel-like flavors. This is the goal, and Soy Roasted Carrots results in all these amazing flavors.
My roasted vegetable obsession began with Roasted Cauliflower. Since then, I will roast almost vegetable. I hope you’ll give these a shot, and fall in love too!
How to Roast Whole Carrots:
Instructions:
- Preheat oven to 425 degrees F.
- Wash, peel and slice carrots in half or in quarters (if extra-large) lengthwise.
- Arrange in a roasting pan; drizzle with coconut oil and soy sauce mixture to coat all sides.
- Bake for 20 minutes or until the bottom are dark brown; flip and continue to cook for an additional 10 minutes or until perfectly fork tender.
- Drizzle with lime juice, and sprinkle with salt. Stir to coat.
- Eat hot!
For the full instructions for coconut oil roasted carrots, scroll to the bottom of this post.Â
Notes About Soy Glazed Carrots:
- Slice the carrots longways into halves, or if you get a couple extra larges ones, but them into quarters. Just be sure they are uniform in size so they cook evenly.
- Feeling lazy? You don’t actually need to peel the carrots before baking.
- Substitute olive oil for coconut oil if desired in these soy glazed carrots.
- Honey would make a welcome addition if you desire a sweet roasted carrot recipe. Mix it with the coconut oil and soy sauce.
- Lime juice is optional, but it gives a nice bright flavor to balance the sweetness of the carrots.
- Be sure to use a large enough roasting pan that each side makes contact with the pan. This allows for maximum roasted flavor from the natural sugars caramelizing.
- These roasted carrots with coconut oil are easily converted to a clean eating diet and fits the criteria for Arbonne 30 Days to Healthy Living. To make it compliant, replace soy sauce with liquid coconut aminos, sub Pink Himalayan Salt for sea salt, and use organic produce.
- Like your carrots a bit sweeter? Try our Lemon Glazed Carrots.
Try serving these along side some of our favorite entrees.
Roasted Chicken Legs (only 4 ingredients)
Whole Roasted Carrots
Ingredients
- 1 pound whole carrots (5-6 whole large carrots)
- 1 1/2 Tablespoons coconut oil
- 1 Tablespoon soy sauce
- 1/2 teaspoon sea salt
- 1 lime
Instructions
- Cut washed and peeled carrots into half longways (or into quarters if extra large). Arrange in roasting pan.
- Combine coconut oil and soy sauce; pour over carrots, ensuring all sides are coated.
- Bake in a 425 degrees F oven for approximately 20 minutes or until the bottom of brown and caramelized. Flip and continue to roast until fork tender around 10 minutes.
- Remove from oven; squeeze with fresh lime juice. Season with salt.
Notes
- Slice the carrots longways into halves, or if you get a couple extra larges ones, but them into quarters. Just be sure they are uniform in size so they cook evenly.
- Feeling lazy? You don't actually need to peel the carrots before baking.Â
- Substitute olive oil for coconut oil if desired in these soy glazed carrots.
- Honey would make a welcome addition if you desire a sweet roasted carrot recipe. Mix it with the coconut oil and soy sauce.
- Lime juice is optional, but it gives a nice bright flavor to balance the sweetness of the carrots.
- Be sure to use a large enough roasting pan that each side makes contact with the pan. This allows for maximum roasted flavor from the natural sugars caramelizing.
- These roasted carrots with coconut oil are easily converted to a clean eating diet and fits the criteria for Arbonne 30 Days to Healthy Living. To make it compliant, replace soy sauce with liquid coconut aminos, sub Pink Himalayan Salt for sea salt, and use organic produce.
- Serve these along side Roasted Chicken Legs.Â
Nutrition
